Description
A refreshing no-cook salad blending ripe peaches, tart berries, pomegranate seeds, and aromatic basil. Sweet, tangy, and vibrant, it’s perfect for summer gatherings or a light side dish.
Ingredients
4 large ripe (but not mushy) yellow peaches, sliced
1 cup blackberries
¾ cup blueberries
Seeds from 1 medium pomegranate
6 large basil leaves, cut into ribbons (reserve 2 leaves for garnish)
1–2 teaspoons honey (local if possible)
½ lime, juiced
Instructions
Pre-chill your bowl to keep the fruit crisp
Wash all fruits, pit peaches, and halve blackberries for a neat finish
Submerge pomegranate seeds in water to remove bitter membranes
Gently toss peaches, blackberries, blueberries, and pomegranate seeds in a large bowl
In a small jar, combine honey and lime juice; shake until honey dissolves
Fold the dressing into the fruit just before serving
Garnish with reserved basil leaves and serve chilled
Notes
Use fully ripe but firm peaches for the best texture
Adjust honey to taste—start with 1 teaspoon and add more if desired
Warm honey (using a microwave or hot water) dissolves faster in the dressing
Store leftovers in an airtight container in the fridge for up to 8 hours